1 (3 lb.) broiler-fryer (14 to 15 oz. cooked)
1 sm. onion, quartered
8 oz. rotelle (corkscrew) or shell macaroni
Pam
2 lg. carrots, thinly sliced diagonally
1/2 lb. mushrooms, cut into quarters (2 c.)
1/2 sm. bunch of broccoli, cut into 2 x 1 inch pieces
1/2 sm. head cauliflower, separated into flowerets
1 bunch green onions, cut into 1 inch pieces
2 tbsp. soy sauce (low salt)

Cook chicken, cool and remove meat from bones. Save the broth from the chicken to use during the stir-fry process. In 8 quart Dutch oven or saucepan, you'll prepare the veggies.

In the meantime, cook the macaroni as label directs. (The mixed veggie style macaroni is great to use.) In wok or large saucepan spray Pam, cook carrots with 1/4 teaspoon of salt, until carrots are tender-crisp, about 3 to 5 minutes, stirring frequently. Remove carrots to a large bowl.

In same pan, add mushroom and 1/4 teaspoon salt, cook until the mushrooms are tender, about 5 minutes. Remove mushrooms to bowl with carrots. Add the broccoli, cauliflower and green onions. Add 1/4 cup water and 1/2 teaspoon salt; cover and cook 5 to 10 minutes until tender-crisp. Remove vegetables to bowl with mushrooms and carrots. Discard any liquid in pan. Return all vegetables to pan. Add chicken, macaroni, soy sauce, 3 tablespoons of chicken stock; with rubber spatula toss gently to mix. Serve salad at room temperature. Or cover and refrigerate to serve chilled later.

Makes 6 main dish servings.